In most places, city dwellers who want to enjoy a little time in the country are faced with the unappetizing prospect of climbing into a car and driving through a congested belt of suburbs to get there, intensifying the stress they had probably hoped to diffuse by leaving the city.
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2016 has been a busy year in downtown Kingston for business openings and closures along the main drag. We were very sad to see mainstays like The Sleepless Goat close their doors but were equally thrilled to welcome new establishments such as Barcadia. Our downtown side streets saw some action
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Temperatures are finally falling, and for me that often means down-time is spent at home with a good book and a warm drink. But no matter how stimulating the reading material, one eventually tires of being housebound. Fall may in fact be the best time of year for visiting museums
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One dog-day afternoon I decided it was time I headed up to Juniper Café, which opened just a few months ago, for a light dinner. The sky was clear and the air buzzed loudly with cicadas when I turned my bicycle off of King Street and dipped down toward the
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The K&P Railway, whose century-long death throes issued their final spasm in 1986, was sometimes disparagingly called the “kick and push railway.” As it turns out, the jab was a prescient one: the railroad would one day find new life as a recreational trail for, among others, cross-country skiers,
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I walked into a certain Princess Street café one day last spring and ordered a cup of coffee and a pastry, stating that I wished to enjoy my purchase on the premises. A minute later I was handed a disposable cup filled with an invisible hot liquid and a paper
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I am greeted heartily when I walk through the door of the Rustic Spud, Kingston’s newest neighbourhood restaurant on the verge of downtown and Sydenham Ward, and asked if I prefer a seat in a booth or at the bar. Dining alone, I opt for the bar. Scott Lattimore, father
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Potatoes are the chameleons of the food world. Puree them into an elegant accompaniment for a fancy roast dinner. Scallop them to fill out a workaday supper. Deep fry them to indulge a Saturday late-night craving. Then bake one whole as penance on Sunday. Such shapeshifting is central to the
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